Recipes : Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes : Food Network

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Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes
Recipe courtesy Tyler Florence

Ingredients
4 bone-in pork chops, about 1 1/2 inches thick
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
10 cloves
6 allspice berries

8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock

4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound California red grapes, on the vine and cut into 4 smaller
clusters/bunches
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Grilled Polenta Squares, recipe follows

Directions
Prepare the pork chops. Make a brine by combining the
water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable
bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30
minutes.

Preheat oven to 425 degrees F.

Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into
the center of each chop to make a pocket. Stuff a slice of fontina and
prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron
skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each
skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until
golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a
little olive oil and season with salt and pepper before putting the pans in the
oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted.
Remove from oven when done and set chops and clusters of roasted grapes aside on a
plate - keep warm.

Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken

stock to the pan, scraping the bottom to extract all the flavors. Fold in cold
butter while whisking to thicken sauce. Season with salt and pepper. To serve, set
1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a
cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic
watercress to 1 side and serve.

Ingredients
Grilled Polenta Squares:
8 cups water
1 teaspoon kosher salt
2 cups polenta/yellow cornmeal
1/4 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 cup grated Parmigiano-Reggiano

Fresh cracked black pepper
Extra-virgin olive oil

Directions
Bring water and salt to a boil in a large saucepan.
Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue
to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream
and butter and continue to stir until incorporated. Remove from heat; fold in
Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow
baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the
polenta into squares. Brush both sides with olive oil and transfer to a hot grill.
Grill on both sides until golden brown.